A few years ago, we visited our friends the Jay family at their cottage. For dessert at one meal, they graciously provided butter tarts from the Sweet Oven in Barrie, Ontario. We sat around the table, enjoying these wonderful tarts and a great conversation, then Garth said, “Hey, let’s go look at the pictures from our last trip.” We wandered off, but soon realized Garth and Andrew were missing. We crept back into the kitchen to find the two of them shamelessly finishing off the last two tarts.

I believe butter tarts are the ultimate Canadian food. Maple syrup, poutine, and peameal bacon all have their supporters, but I defy any of them to compete with the joy of the first bite of a butter tart. (And, if you’re Garth and Andrew, with the last bite of your second butter tart.)

For anyone who’s never eaten one, I offer my profound sympathies. And an explanation. Picture a miniature pecan pie, slightly runnier, with raisins and (perhaps) walnuts instead of pecans. When I think of butter tarts, I think of my mother’s cookie plate at Christmas, where they’re always the star. I think of dinners in my church basement when I was a kid, where I nibbled them as slowly as I could to make them last longer. I’ve loved butter tarts my whole life.

So why do I rarely eat them?

As you know, I love to bake, so it’s very unusual for me to buy desserts. And butter tarts are a lot of work. I consider it a major task to make a pie shell, so how much more work is it to make twelve (or more) little tart shells? So as much as I loved them, butter tarts weren’t happening in this house.

And then I found this recipe. Instead of using tart shells, a very simple base holds the filling. Don’t tell the purists, but I think I like this even better than butter tarts, because you get as much filling in the last bite as the first. To my Canadian readers, I present this easy version of a true classic. To my international readers, I present the first bite of the rest of your life.

1/2 cup chopped walnuts (optional; I used them and loved the result. If you don’t use walnuts, I’d add extra raisins)

For base:

In bowl, beat 1/2 cup butter with granulated sugar until smooth. Add flour and mix until just combined. Press into the bottom of a 9 inch square pan that has been covered with parchment paper. Bake at 350 degrees for 15 minutes.

For filling:

In bowl, stir melted butter with eggs. Mix in brown sugar, flour, baking powder, vanilla and salt and stir to combine. Stir in raisins and walnuts; pour over base.

Bake at 350 degrees until top springs back when lightly touched, 20 to 25 minutes. Let cool before cutting into squares.

Oh yum....love the crust and that filling sounds divine. I always think of those Nanaimo (sp?) bars as a Canadian specialty. I love to bake bars so I will have to remember these next time I have the chance to bake!

Great post. I had a fear of pie crusts so last year I made a pie a day for a month (a small 7" one) to challenge myself and because pie is Mark's favorite and I knew he and Matt would have no trouble eating them all). You would not believe how easy pie crust is once you do that...I can whip a pie crust together in no time flat. I can roll it to within the perfect dimension for that pie pan, and I can judge filling like you would not believe. Pies and then I did the same thing with tarts for a month. Now I understand the phrase "easy as pie." All that said, I like making half or full-size pies and tarts but I don't like messing with those little tarts, no patience at all for even the 4" ones, and imho, there is too much crust for filling in those anyway. That's my pie/tart crust story. Your idea sounds wonderful, and I am going to give this a try as Mark and Matt love pecan pie, so I am certain they would love this recipe. They look really wonderful...and no chocolate involved!! Thanks for the recipe. Is it spring there yet? It is trying to get here where I live!

Thanks for your encouragement, Kayte! My mother feels the same way about pie crusts that you do, and tells me all I need is practice. But eating that many pies could be bad for my health! As for the weather, it's a beautiful day, sunny and just barely below freezing. I know spring isn't far off!

Patty, I won't be waiting until Christmas to make these again either.

Valerie, you would love these squares. Maybe even as much as that extra cocktail!

I didn't realize butter tarts were a Canadian thing (yes, I'm Canadian & yes, I love butter tarts!). I gave up on making pastry years back because of the time issue, even though I love to bake too. The store bought shells are okay, but nothing like the real stuff. I have a butter tart bar recipe I love too - and from my memory, it's very similar to this. Delicious!

Yes I agree with you; these are good; I used to make these often; so easy and so good! Thanks for the reminder Beth. I haven't made them in Years and my husband loves them. I will be making them for sure when I get back home.Rita

I've eaten them, but never made them, Beth. I love this recipe...you've simplified everything. Have already copied the recipe!(I always think of butter tarts as British...but I guess that makes sense, right?)

This is my kind of dessert. I would take this over brownies any day of the week. Thank you for sharing...my stomach is grumbling and my mind is inspired. I hope you are having a blessed start to your week, my friend!

Oooooh, I want to try one! Since I took it upon myself to make poutine a couple of years ago, it shall now be my duty to try these butter tarts. I'll get back to you with my verdict on the ultimate Canadian food! Oh, and as a New England girl, pure maple syrup is always at the top of the list for me. It's a tough contest. ;)

I had forgotten about butter tart. We do have this in france too, my grandma would make it once in a while. Love the addition of walnuts, I can literally taste your tart squares. I wish I could have a real bite! thank you for sharing!

I would most definitely be the one hiding in the kitchen eating the last of the dessert. I've never eaten a butter tart, but I love that I can make them with more raisins instead of the nuts! I really miss pecan pie in my nut-free home, so I look forward to trying the "tarts."

I grew up in Ontario, so I know the butter tart well. The ones we had sometimes had raisins in them, but never nuts (that bordered to far over on the pecan pie side, I guess). Now that I'm in BC, it's all about the Nanaimo Bar - sightings of my beloved butter tart are few and far between. Can't wait to bake your treat up and relive my childhood!